Seafood Recipes

Garlic Shrimp
3/4 lb. small shrimp in their shells
Salt
Paprika, preferably Spanish
4T. Chicken Bouillon Base (Under Soup Recipes)
4 slices garlic cloves
1/4 t. crushed red pepper flakes
1 T. fresh lemon juice
2 T. minced parsley

Shell the shrimp and sprinkle with salt and paprika. Heat the bouillon base, garlic and pepper flakes in a medium skillet. When the garlic is just beginning to brown, add the shrimp and cook, stirring, about 1 minute, or until just done and firm to the touch. Stir in the lemon juice and parsley. Serve immediately.

Red Snapper w/ Fennel

100g red snapper (or any whitefish)

fennel (weigh out your portion) - cut into 1" pieces

lemon

2 t fresh ginger

1 t pepper

1. Place fish in shallow dish.
   
2. Squeeze lemon juice in small bowl.
   
3. Stir in ginger & pepper.
   
4. Pour on fish and marinate in refrigerator for 2 hours.
   
5. Remove fish from marinade and place in glass baking dish.
   
6. Place chopped fennel on top.
   
7. Cover dish with lid or aluminum foil and bake @ 350 for 20-30 mins or until fish flakes.

Lemon Shrimp and Spinach
100g shrimp (peeled & deveined)
200g spinach (or amount allowed)
3T water
juice of 1 lemon (or 1/2 lemon if you like things less lemony)
4-5 cloves minced garlic
salt
black pepper

Preheat non-stick skillet over MED heat.
Add 3T water, garlic, and shrimp.
Cook 5 mins or until shrimp just turns pink. (Add water as necessary)
Squeeze in juice of 1 lemon.
Add spinach.
Toss in salt & pepper.
Cook uncovered until spinach wilts.

Serve

Cajun Shrimp Kabobs

100g shrimp
half lemon
fresh chopped parsley (to "chop" parsley, I simply use kitchen shears)

1. Place shrimp in bowl & add 1T of Cajun Seasoning and toss to coat.
   
2. Put shrimp on skewers (if using wood skewers, remember to soak in water for at least 20 mins prior to use). You can also make kebabs with onion or tomato or any other veggie allowed on protocol.
   
3. Squeeze on lemon juice.
   
4. Grill or broil until cooked through.
   
5. Sprinkle with chopped parsley.
   
6. Serve.

Grilled Rock Lobster
1 t. salt
1 t. paprika
1/8 t. white pepper
1/8 t. garlic powder
2 T. water
2 T. fresh lemon juice
2 10 oz. thawed rock lobster tails

Split rock tails lengthwise with a large knife. Mix seasonings with lemon juice and water. Brush meat side of tail with marinade. Pre-heat grill and place rock tails meat side down and grill five to six minutes until well scored. Turn over lobster and cook another six minutes, brushing often with remaining marinade. Lobster is done when it is opaque and firm to the touch.